Tenerife qualifies as “historical” its presence in Madrid Fusion

Tenerife has closed one “historical presence” in Madrid Fusion 2026. the island, who came with a powerful proposal that included a stand of 400 square meters distributed in four different spaces, as well as presence on the main stages of the gastronomic summit, concludes with a full house in all the activities carried out, con 1.100 total attendees, to which others are added 1.000 people and 4.000 Personalized professional tastings at the Tenerife Wine Tunnel. On the last day, the highlight came from Alexis García, Best Pastry Chef in Spain 2024, with a presentation on the different expressions of butter.

The vice president and advisor of Tourism of the Cabildo, Lope Afonso, points out that “Tenerife has been present at Madrid Fusión 2026 with a proposal once again renewed and more ambitious than ever. The trinomial primary sector-gastronomy and tourism is a great catalyst for employment opportunities, local development and differentiation of tourist destinations. The wide variety and quality of our local products, the territory and landscapes of the island, professionals in the gastronomy value chain, and the leadership of Tenerife as a tourist destination are, among others, “the great pillars on which the gastronomy of Tenerife is based and its impact on both the primary and tourist sectors”.

The Minister of Primary Sector and Animal Welfare, Valentín González points out that “Madrid Fusión's gastronomic offer has put the product in the foreground (remember, mojos, goat meat, local fish, old, queso, Tenerife wines, craft beer, etc.] and to the producers, recognizing its essential role as the origin of a cuisine with identity. Added to this value is the talent and creativity of the chefs., capable of interpreting these exceptional raw materials and transforming them into unique gastronomic experiences”. The counselor adds that “from a contemporary and respectful perspective, the chefs knew how to squeeze all the potential of the product, combining technique, sensitivity and creativity, without losing the link with the territory”.

The CEO of Tourism of Tenerife, Dimple Map, He stressed that “we conclude this third and final day of Madrid Fusión with enormous satisfaction and the certainty of having achieved exceptional teamwork.”. More than 120 professionals from the entire value chain and 6 municipalities of the island have accompanied the Tenerife Tourism team and the Agriculture and Primary Sector area of ​​the Island Council to show the world the gastronomic wealth of the island, through our local products and our wines, highlighting the uniqueness of the territory, the excellence of its raw materials and a culinary diversity capable of exciting palates from anywhere in the world”.

In this sense, Melwani highlighted that “Tenerife has awakened emotions with the help of its main prescribers and reaffirms its position as a reference gastronomic destination.”. Our presence at Madrid Fusión has been a magnificent opportunity to project our local products and wines internationally., excellent local talent, consolidating its recognition and prestige beyond our borders”.

Tenerife Activities

The aroma of the exquisite barraquitos began the last day of Tenerife in Madrid Fusión 2026. A beginning that, in parallel, The island also starred on the Pastry Stage, dedicated to the sweet world. Over there, the renowned pastry chef Alexis García (100% Puff pastry, Santa Cruz of Tenerife), opened a new world to the sector, showing its latest research in butter and revealing the new expressions of this fat that it has generated in its R&D&i.

Regarding the activities of the stand, as in the previous days, All the chairs in all the workshops and lunches were occupied. Among the first, the refining of Tenerife goat cheeses, the new brunch formats, the evolved panettone, round table on cereals, the traditional 'agüitas guisadas' from Tenerife, tasting of signature wines, tasting of soulful liquors or fish jareas from Tenerife.

Lunches and Wine Tunnel

The Interactive Zone, “Coast and midlands”, had the participation of Diana Marcelino, chef of the restaurant El Secreto de Chimiche (Granadilla de Abona), and Francesco Carbone, chef of the restaurant El Mirador de la Marina (San Miguel de Abona). The gastronomic proposal included a goat roll with salmorejo, butter bean stew with smoked black pork, fried octopus with gofio and banana vinaigrette, and a salted sea bass stew with goat's milk and yellow sweet potato. The experience was completed with D.O.P wines. Canary Islands presented by Ruth Mesa.

In the Restaurant Area, "Legumes, origin and evolution, Juan Carlos Clemente intervened, gastronomic advisor; Desiree Afonso Morales, Head of Unit of the Tenerife Agricultural Biodiversity Conservation Center; and Alfredo Marrero, creative director and head of production at Boutique Relieve. The culinary tour included dishes such as peas with tropical products and octopus, Teno lentil stewed with squid and spices, parral beans with rabbit and pepper, butter beans with cabbage and black pork, as well as a butter bean ice cream and a chickpea sponge cake with chocolate and orange. The wines were in charge of Carlos Enrique García (Bodega Arautava, D.O. La Orotava Valley), Manuel Luis Hernandez (Bodega Tafuriste, D.O. La Orotava Valley), Javier Luaces (El Rebusco Winery, D.O. Güímar Valley) and Yariza de León (Bodega Time, D.O. Güímar Valley).

The Tasting Area, “Biodiversity and heritage”, meeting in Pedro Nel, chef of the restaurant Etéreo by Pedro Nel (Santa Cruz), and David Alejandro Guevara, chef of the restaurant La Casona del Vino (Candelaria). Preparations were presented such as slow-cooked pompano with an emulsion of its collagen, chicharrón from their skins and EVOO from Tenerife; stewed lentils; the evolution of the black pig with pretty potatoes; and a volcanic-inspired proposal. The pairing was carried out by María Paz Gil, with D.O wines. Tacoronte-Acentejo.

Many professionals took advantage of the last opportunity this year to learn about and taste the wines of the six DOs of Tenerife in the Tenerife Wine Tunnel, in the area Wine Edition. The personalized tastings continued until the closing of the congress. Another great success of volcanic reference wines of uniqueness and high quality in the world. Tenerife became the most desired space at the Wine Editon.